Brush a 1.5-litre (6-cup) ceramic pudding basin with the melted butter to grease. Line the base with non-stick baking paper. Step 2

Sift together the flour and baking powder into a medium mixing bowl. Add fruit mince, butter, 60mls (1/4 cup) of the brandy, brown sugar and eggs. Use a wooden spoon to mix until well combined. Step 3

Spoon mixture into greased pudding basin and smooth top with a spoon. Brush a piece of non-stick baking paper and a piece of foil, both about 5cm larger than the top of the pudding basin, with melted butter to grease. Place baking paper and then foil, buttered sides down, over the basin. Tie securely under the rim of the basin with a doubled length of unwaxed string. Step 4

Place a small plate on the base of a large saucepan. Sit the pudding basin on top of the plate. Pour enough hot water into the saucepan to come halfway up the sides of the basin. Cover and bring to the boil over medium-high heat. Reduce heat to medium and cook, covered, for 2 hours 10 minutes, adding more hot water to the saucepan as neccessary, or until a skewer inserted into the centre of the pudding comes out clean. Step 5

Carefully remove the pudding basin from the saucepan. Leave to stand for 5 minutes and then remove the string. Loosen the edges of the pudding and turn onto a plate. Brash with the remaining brandy. Cut the pudding into wedges and serve warm.

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